Wipe the cod fillets and wrap each one with
the pancetta. Secure each fillet with a cocktail stick and reserve. Drain
the capers and soak in cold water for 10 minutes to remove any excess
salt, then drain again and reserve. Heat the oil in a large frying pan and
sear the wrapped pieces of cod fillet for about 3 minutes on each side,
turning carefully with a fish slice so as not to break up the fish. Lower
the heat and continue to cook for 2-3 minutes or until the fish is
thoroughly cooked. Meanwhile, place the reserved capers, lemon juice and
olive oil into a small saucepan. Grind over some black pepper. Place the
saucepan over a low heat and bring to a gentle simmer, stirring
continuously for 2-3 minutes. Once the fish is cooked, garnish with the
parsley and serve with the warm caper dressing and freshly cooked
vegetables.

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